"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cobb Salad Recipe

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This recipe for Cobb Salad, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Binning


3 cooked boneless, skinless chicken breasts cut into small cubes
2 avocados cut into small cubes
1 head of romaine lettuce, cut crosswise into wide slices
6 cooked bacon slices, cooked until crisp, drained, finely chopped
3 medium tomatoes, seeded and cut into pieces
2-3 ounces of crumbled Roquefort cheese
2 bunches watercress, coarse stems discarded
2 hard boiled eggs, chopped
cup finely chopped fresh chives
Mix lettuce and watercress in a large bowl. Lay other ingredients on top in strips, cover and refrigerate.

Cobb Salad Dressing
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, minced
teaspoon salt
teaspoon sugar
teaspoon black pepper
cup extra virgin olive oil
Mix all ingredients and you may refrigerate or use immediately.




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